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Savoury Winter Squash + Carrot Soup


  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 tbsp curry powder (adjust to tastes for heat)
  • 2 tsp chili powder
  • 2 tsp salt
  • 5 sprigs fresh thyme (tied together with string for easy removal later)
  • 4 lg carrots, peeled and roughly chopped
  • 1 lg orange fleshed squash, peeled, seeds discarded, and chopped (such as Red Kuri, Butternut, Buttercup)
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Plain yogurt for garnish


  • Heat the oil in large pot, saute onions until translucent.
  • Add minced garlic, curry powder, chili powder, salt, thyme and carrots. Stir well and saute 5 minutes. 
  • Add chopped squash, broth and water. Bring to a boil. 
  • Reduce heat and simmer 30 minutes, or until all vegetables are soft. Turn off heat. Remove thyme stems and discard. 
  • Using a blender, food processor, or immersion blender, puree the soup until smooth. Add water to thin if desired. Serve hot, ladled into bowls with a dollop of plain yogurt.